Categories: Cakes, Desserts 
      Yield: 16 servings 
  
  2 1/4 c  Cake Flour; Sifted 
  1 1/4 ts Baking Powder 
  1 1/4 ts Baking Soda 
      1 ts Salt 
      2 ts Vinegar 
           Milk 
    2/3 c  Vegetable Shortening 
  1 2/3 c  Sugar 
      3 lg Eggs 
  1 1/4 c  Ripe Bananas; Mashed 3 to 4 
      1 c  Walnuts; Chopped 
 
------------------------------PENUCHE FROSTING------------------------------ 
    1/2 c  Butter Or Regular Margarine 
      1 c  Brown Sugar; Packed 
    1/4 c  Milk 
      2 c  Confectioners' Sugar; Sifted 
  
  Sift the cake flour, baking powder, baking soda, and salt, blending well 
  and set aside.  Place the vinegar in a measuring cup.  Add enough milk to 
  make 2/3 cup and set aside.  Cream the shortening and sugar together, in a 
  large mixing bowl, until light and fluffy, using an electric mixer set on 
  medium speed.  Add the eggs, one at a time, beating well after each 
  addition.  Add the dry ingredients alternately with the milk mixture and 
  bananas to the cream mixture, blending well after each addition, using low 
  speed on the mixer. Stir in the walnuts and pour the batter into a greased 
  13 X 9 X 2-inch baking pan. Bake in a preheated 350 Degree F. oven for 
  about 45 minutes or until a cake tester or wooden pick inserted in the 
  center comes out clean. Cool, in the pan, on a wire rack until cold to the 
  touch, then frost. 
   
  PENUCHE FROSTING: 
   
  Heat the butter in a 2-quart saucepan, over medium heat, until bubbling but 
  not browned.  Stir in the brown sugar.  Cook, stirring constantly, until 
  the mixture comes to a boil.  Reduce the heat to low and cook, stirring 
  constantly, another 2 minutes.  Stir in the milk. Increase the heat to 
  medium and cook until the mixture returns to a boil. Remove from the heat 
  and cool to lukewarm.  When the mixture is luke warm, stir in the 
  Confectioners' sugar and beat with a wooden spoon until well blended and 
  thick enough to spread.  If necessary, place the pan in a bowl of ice water 
  and beat with a wooden spoon until the frosting reaches a spreading 
  consistency.  If the frosting becomes too stiff, warm over low heat.